Seattle — Authors of the The Campout Cookbook, Marnie Hanel and Jen Stevenson, demonstrate how to cook up some out of the ordinary fare for your next camping adventure.
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Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books).
Copyright © 2018. Illustrations by Emily Isabella.
One-Pouch Saltwater Wonders
Fancy and foil need not be mutually exclusive – this trio of sea-inspired, coal-fired packets is just as sapid as froufrou fish house fare, albeit with more aluminum and fewer white tablecloths. Seafood is particularly well suited to steam cooking and takes less time than poultry or red meat – just layer ingredients in the packets in the order listed, season with salt and pepper to taste, bake in the embers for 10 to 15 minutes, then serve with a green salad, a loaf of fresh sourdough, and crisp Sancerre (or a bucket of iced Corona).
Tinfoil Shrimp Boil
3 small red potatoes, quartered
1/8 onion, diced
½ ear of corn, kernels removed
½ ear of corn, cut into three rounds
5 raw unpeeled extra-jumbo shrimp
Eight ½-inch rounds kielbasa, cut diagonally
¼ cup lager-style beer
1 tablespoon unsalted butter
2 teaspoons Old Bay seasoning
1 tablespoon snipped fresh chives
Molten Chocolate Orange Campfire Cakes
You can have your cake and eat it in an orange, too, with this posh twist on a strange and wonderful camping classic that generally calls for boxed cake mix (hey, we won’t judge). Baking time will vary depending on the heat of the coals and how big your oranges are, so check one
for doneness before pulling the whole gang off the heat.
2 tablespoons all-purpose flour
½ cup sugar
7 ounces bittersweet chocolate, chopped
7 tablespoons unsalted butter
4 navel oranges
3 large eggs
In the Backpack
Melon baller or grapefruit spoon
Large mixing bowl
Toothpicks (see Tiny Tip)
tiny tip: If you’re having trouble keeping the cap atop the orange, secure it with a few toothpicks.
1. Combine the flour and sugar in a quart-size resealable plastic bag.
At the Campout
2. Prepare a campfire.
3. In a small saucepan, melt the chocolate and butter over low heat on the campfire grill grate or over low heat on the camp stove. Set aside to cool. Cut the tops off the oranges, about 1 inch down, reserving the caps. Use a melon baller or grapefruit spoon to hollow out the oranges, reserving the fruit for juice or snacking. Leave the fruit inside the caps intact.
4. In a large mixing bowl, beat the eggs, then slowly add the chocolate-butter mixture in a thin stream, whisking constantly. Add the flour mixture and mix well. Divide the batter among the oranges, replace the caps, double wrap each orange in foil, and nestle them in the hot coals. Bake until the cakes are firm but the centers are still slightly molten, about 30 minutes, turning the oranges halfway through to avoid hot spots.